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Thursday, September 15, 2022

Oal/Suran/Jimikand Chapli Kebabs

This month I was very occupied with much work, but I still wanted to participate in A to Z challenge
So I decided to make veg Chapli Kebab using O for Oal this month. challenge'
Chapli Kebabs are usually made from ground beef, mutton, or chicken with spices in the shape of a patty.
The Chapli Kabab originally comes from the northern areas of Pakistan, Chapli kebab is a large and flattened ground meat patty. It has crunchy due to coarsely grounded spices. Tangy and nutty taste comes from Anardana.
Vegetarians can use soya nuggets, and potatoes for chapli kebabs but here I am using Oal which is also known as Jimikand, Suran and in English, it is called Yam.
This month we have the word O for the A to Z challenge and there is no other ingredient that starts from the word O so I choose Oal.
Another popular Non-vegetarian kebab I have converted into a vegetarian version. 
As we all know Oal has a tendency of itchiness if not treated properly, so I applied salt over it and then, later on, washed it with vinegar which helped me remove its itchiness. 

Ingredients; -

  1. Oal 1 kg
  2. Vinegar 2 tsp
  3. Salt 1 tbsp
  4. Coriander seeds 1 tbsp
  5. Cumin seeds 1 tbsp
  6. Black peppercorn 6 to 8
  7. Whole red chili 2 
  8. Grated onion 2 tbsp
  9. Chopped tomatoes 2 tbsp
  10. Chopped coriander leaves 1 tbsp
  11. Chopped mint leaves 1 tsp
  12. Dry mango powder/ Amchoor poder 1 tbsp
  13. Tomato slice 
  14. Salt to taste
  15. Roasted chana powder
  16. Oil for frying
  17. For serving chutney

Recipe procedure;-

  1. First, peel the Oal and wash it properly to remove the dirt and mud.
  2. Now cut it into large pieces then apply the salt and keep aside for 10 minutes.
  3. In the meantime roast cumin, coriander, peppercorn, and whole red chilis. Cool them and grinned them into coarse. 
  4. Then wash and grate the Oal and apply the vinegar and again keep it aside for 10 minutes, it helps to avoid the itchiness.
  5. Now wash Oal properly and strain all the water, In a large mixing bowl then add all the ingredients except for oil.
  6.  Mix it well, make large-size kebabs fry both sides until they turn dark brown in color.
  7. Serve hot with chutney.

You can add cornflour besides chana powder.
Add can lemon juice to avoid its itchiness.


  1. What a lovely idea! i love how authentically similar they look too. I will love to try these suran kebabs

  2. Nice Jimikand chapli kabab. The tomatoes make it juicy. They taste nice with naan. Nice post

  3. Jimikand cutlets really look so tasty and inviting. I like the addition of tomato which is new for me. I will give them a try too.